Filter
Reset
Sort ByRelevance
Tmay85
Rhubarb raspberry sorbet with pistachio crumble
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Puree the raspberries with the cooled rhubarb purée in a food processor.
-
Beat the egg white to a light, white foam (no peaks) and stir in the rest of the sugar. Stir the whipped egg white through the rhubarb mixture and put in the freezer for about 2 hours in a closed container.
-
Spread the ice over bowls and sprinkle with the pistachio crumble, some raspberries and, if necessary, leaves of basil.
Blogs that might be interesting
-
130 minDessertunsalted butter, wheat flour, cocoa powder, powdered sugar, salt, medium sized egg, lime, voice ginger, ripe banana, ground coconut, liquid honey, mocha beans, baking flour to pollinate,chocolate empanadas with banana and coconut -
190 minDessertunsalted butter, winter carrot, fine cristalsugar, medium sized egg, salt, self-raising flour, cinnamon, white raisins, unsalted butter, fresh cream cheese, powdered sugar, vanilla sugar,carrot cake (carrot cake) -
25 minSnacktortilla wrap, egg, sugar, butter, Apple, Apple, lemon juice, honey, white raisin, cinnamon powder, Orange Marmelade, apricot jam,apple pie tacos -
245 minDesserttropical fruit syrup, coconut drink, mint leaves,water ice cream tropical
Nutrition
275Calories
Sodium0% DV0g
Fat14% DV9g
Protein8% DV4g
Carbs14% DV43g
Fiber0% DV0g
Loved it